Process of making maltose.



CHESTER B. DURYEA, OF CARDINAL, ONTARIO, CANADA.

' PROCESS OF MAKING MALTOSE.

Specification of Letters Patent.

Patented March 30, 1909.

Application filed March 20, 1907. Serial No. 363,448.

To all whom it may concern:

Beit known that I, Cnns'rnn B. DUnrnx, a citizen of the United States,and resident of Cardinal, in the county of Grenville, Province ofOntario, Canada, have invented a new and useful Process of ManufacturingMaltose, of which the following is a specification.

My invention relates to aprocess of manufacturing maltose, with theobject in .view of producing a satisfactory product in a simple andefficient manner.

In my Patent No. 746933, granted to me onthe 15th day of December, 1903,I described andclaimed a process for the manufacture of maltose frommodified starch.

My present invention consists in carrying the modification of the starchgranules to such a degree that conversion of its highly concentratedpaste or solution Will take place promptly on the introduction of a verysmall percentage of diastatic agent, then adding a small percentage ofsuch agent, for instance malt or malt extract, and subsequentlyseparating and refining.

-The above outlined procedure eliminates the step of cooking themodified starch paste with acid and still enables me to work withliquors at an initial gravity of 16 Baum or above, a condition of greateconomy in practice.

The above indicated extreme modification of the starch granules furtherconduces to reduce the 'cost of conversion and to some degree the costof refining as is more particu larly set forth in my companionapplication Serial No. 363,449 filed of even date herewith.

This process may be carried out practieally as follows:-Thc normalstarch granules may be moistei'ied with solutions of weakening agentswithout an excess of water. For instance, very weak hydrochloric acidand the granules so treated may be dried, preferably at elevatedtemperatures, the heat being preferably increased as the Waterevaporates, the time consumed dd pendin upon the amount of heat,strength of acit and rate of dryin for example from forty-eight toseventy-two hours. The starch, at the conclusion of this step, in, whatis known in the art, as a highly modified or very thin boiling state.This thin boiling starch is made, by the addition of water intoa liquorof a density of lb Bunnie, or lhereabout, and it found acid. the chargeis neutralized by the introduction of some suitable neutralizing agent,as, for example, soda-ash, until the charge reacts neutral to lacmoidpaper. The saccharification 01" the product is now proceeded with by theintroduction of a small quantity of some suitable diastatic agent, forexample malt or malt extract, in the proportions of about fire pounds ofthe malt (dry basis) to one hundred pounds of the highly modifiedstarch, the liquor having been preferably previously raised to theboiling point and cooled down to a suitable saccharification temperatureof 59 C., for example. This raising to the boiling point and coolingdown is not a necessary step as the modification might be carried so faras to obviate it, for example to such an extent as to render itcompletely convertible by the diastatic treatment. From this point, thesyrup may be refined as follows :The treatment with the malt continuedat about 58 Q, for about sixty n'iinutos. The mass of the liquor is thenclear and when malt extract has been used as the diastatic agent,gluten, small amounts of cellular tissue from the original corn andfatty matters alone remain undissolved lloating in the menstruuni in theform of well defined llocks or clots, chiefly in the form of z: blanketor scum. The mash is now briei'ly boiled a minute more or less tofurther se rate wagulable proteids and is then tered. This is notnecessary but I have found in actual practice that it produces betterseparation .and filtration. The mass is then treated with a coagulatingagent, for example tannic acid, the latter introduced in the proportionof about one parto'f tannic acid to 4-800 parts of finished syrup. flhcmass then preferably heated to about 80 to 90 C, or may be boiled for afew n'iii'iulcs and again filtered. This heating is advantageous so faras the actionot the char is concerned but is not absolutely necessary in:torming the product as a lower degree of temperature, for example 70 Q,will answer. A small amount of ground, welltemp'ered and washed bonecnaris then added and kept well stirred in. After about thirty minutes oi:such treatment at about 80 (3., the mass again filtered and the productis complete unless it n'nzy he found desirable to further filtrate itfor some purposes with or with-full a small amount of some suitableclarifying agent, for example, alumina. 11' in oi r make the removal ofall particles oi the till,

- and brilliant about 16 if acid, by the'introduction of some neutral- 7char or other suspended matters absolutely sure. v

The refined product will be perfectly clear and wholly free fromobjectionable odors, flavor or abnormal substances of any kind.

What I claim is I l. The process of manufacturing maltose consisting infirst highly. modifying the starch granules by drying them with acidincorporated therein, for example, 0.025% of hydrochloric acid; addingWater to the highly modified starch to form a liquor of Baum;neutralizing the charge,

izing agent, such as soda-ash; introducing and treatingwith a diastaticagent, for example malt extract, in the proportion of about 5 lbs. ofthe malt (dr'y basis) to about l00 lbs. of the highly modified starch;treatmg the mass-with a coagulating agent, for

example tannic acid, in the proportion of highly modified starchto forma. liquor of about 16 Baurn; neutralizing the charge, if acid;introducing and treating with a diastatic agent; treating the mass witha coa'gulating agent and subsequentlyrefining and filtering,substantially as specified.

In testimony, that I claim the foregoing as my invention, I have signedmy name 111 ipresence of two witnesses,

March, 1907. y x y CHESTER B. DURYEA.'

I Witnesses: 1

C. S. SUNDGREJ HENRY THIEME.

this 15th day of

